Apricot tarte tatin

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Golden, sticky and best enjoyed warm, this apricot tarte tatin captures a Canterbury summer at its sweetest – sun-ripened fruit, long evenings and just enough indulgence.

INGREDIENTS

• 6–8 ripe apricots, halved, stones removed
• 1/2 cup sugar (white or light brown)
• 50g butter
• 1 tsp vanilla
• Optional twist (choose one): lemon zest or thyme
• 1 sheet flaky puff pastry
• Thick cream or vanilla ice cream, to serve

METHOD

1. Heat oven to 190°C (fan 180°C).
2. In an ovenproof pan, melt butter and sugar over medium heat.
3. Let it bubble gently until lightly caramelised (golden, not dark).
4. Add vanilla and optional lemon zest or thyme.
5. Arrange apricots cut-side down, snug but not forced.
6. Cook 5–8 mins until fruit softens slightly and juices mingle.
7. Remove from heat. Lay pastry over the top, tuck edges in.
8. Bake 25–30 mins until pastry is puffed and deeply golden.
9. Rest 5 mins, then confidently, but carefully flip onto a plate.